Joanna Li, RD // Nutritionist in NYC

Lemon Almond Biscotti

With the holidays coming up, the treats at the office and holiday parties just don’t seem to stop! While it is absolutely fine to indulge, how about a treat you won’t feel so guilty about eating or bringing to a cookie swap? Here’s a recipe for a healthier biscotti- sans butter and oil, and is easy to make, transport, and definitely a favorite for many!

Makes 16

Ingredients

1/3 cup sugar

3 tablespoon grated lemon zest

1 tablespoon vanilla extract

2 large eggs

1 cups all-purpose flour

2/3 cup whole wheat flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup toasted almonds

Cooking spray

Directions

Preheat oven to 325 F.

Heat a skillet over a medium-high heat. Add the almonds, stir frequently, until nuts are slightly browned. Remove from heat and set aside to cool.

Combine the sugar, lemon zest, vanilla extract, and eggs in a mixing bowl. Beat with a mixer on medium speed (you can whisk together too).

Combine flours, baking soda and salt in a separate bowl. Gradually add the dry ingredients into the wet mixture and beat until well mixed together. Stir in the toasted almonds.

Spray a baking sheet with cooking spray (or line with parchment paper) and spread dough out to an 8 x 10 rectangle, about 1/2 inch thick. Cut dough in half and separate the two. Cut each diagonally into 1/2 inch wide strips. Let some room in between the cookies and bake for 25 – 30 minutes. Remove from oven and let cool on a wire rack.